Ready in 30 minutes, cranberry white chocolate scones make the perfect holiday breakfast. They're flaky, buttery and so delicious thanks to fresh cranberries and sweet white chocolate. Follow the instructions to make these wonderful treats!
If you love cranberry treats during the holidays, today's recipe is for you. Just like our cranberry oatmeal cookies and cranberry white chocolate oatmeal cookie bars, these scones would be perfect for the holiday season!
Table Of Contents:
About this recipe
If you have some fresh cranberries sitting in a corner of the fridge waiting to be used up, you've got to try these scones. They're buttery, flaky, and not too sweet. the combination of white chocolate and juicy cranberries gives these scones a nice balance of sweet and tart.
This is the perfect recipe for breakfast or just a midday snack and takes only 30 minutes from start to finish. it's very simple to make and you don't need any special equipment. These scones are a bit crispy on top and so tender on the inside, they're perfect with a cup of coffee or tea on a cold day.
Ingredients and substitutions
- Flour: Regular all purpose flour works best for this recipe. If making gluten-free scones, use 1:1 gluten free flour. Whole wheat flour won't work for this recipe.
- Sugar: Use regular granulated sugar to make this recipe.
- Leavening agents: We are going to use both baking powder and baking soda. If baking soda is not available, double the amount of baking powder.
- Butter: Use unsalted butter for this recipe and make sure it's completely cold. I don't recommend using salted butter.
- Yogurt: Greek yogurt works best for this recipe since we need yogurt that's thick. You can use full fat or fat-free yogurt. Instead of yogurt, you can use buttermilk.
- Cranberries: You need fresh cranberries for this recipe. Dried cranberries won't give you the same flavor or texture.
Tips for the perfect scones
Chilled butter mixed with flour results in the flakiest scones you've ever tasted. Just make sure to mix the butter with flour using your fingertips, a fork or a food processor.
If using your fingertips, don't over do it because the heat of the fingertips would soften the butter which would make the scones less flaky that usual. Just rub the butter into the flour enough to make sure that it's distributed evenly in small quantities.
- Start by mixing the dry ingredients (flour, sugar, baking powder, baking soda and salt) in a large bowl. Add the cubed chilled butter to the dry ingredients and rub it until it resembles bread crumbs. You can also do this step using a pastry cutter or a food processor.
- In a smaller bowl mix the egg with vanilla extract and yogurt. Add the wet ingredients to the butter and flour mixture and combine using a wooden spoon or a spatula.
- Add in the cranberries and white chocolate chips. Combine to form the dough, then transfer it to a baking sheet lined with parchment paper. Form the dough into a disk about 1 ½ inch thick.
- Slice the dough into 8 pieces and separate them carefully, make sure to leave some space between each pieces.
- Top with some granulated sugar and bake for about 15 minutes. Serve warm or at room temperature.
Here are some variations of this delicious scone recipe:
Add nuts: Try adding ½ cup chopped walnuts or cranberries for a bit of crunch.
White chocolate chunks: For more melted white chocolate deliciousness, use white chocolate chunks instead of chocolate chips.
Orange: Add 1 teaspoon orange zest to the dry ingredients for a hint of citrus.
Frequently asked questions
If stored properly in an airtight container in a cool and dry place, scones keep well for 2 days. You can also refrigerate them for up to 5 days.
Yes, place the scones in a freezer bag and freeze for up to 3 months. To serve, place a scone on a plate and microwave for 1 minute. Check and reheat again if needed.
You can double or triple the recipe, keep in mind that you need to divide the dough and make 2 or 3 disks and slice them to have perfect scones.
Yes, make the dough and shape it into a disk. Wrap it tightly in saran wrap and refrigerate for up to 4 days. To bake, slice the dough and follow the instructions.
You can also slice the dough and place the baking sheet in the freezer for the dough pieces to freeze and get solid. Then place them in a freezer bag and freeze for up to 6 months. To bake, place the frozen scones on a baking sheet lined with parchment paper and bake at 375 degrees F for 25 to 30 minutes until fully golden.
More holiday recipes
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Cranberry White Chocolate Scones
- 2 ¼ cup all purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoon baking powder
- ½ tsp baking soda
- ¼ teaspoon salt
- 1 stick unsalted butter Cold (refrigerated)
- 1 egg
- ⅔ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips
- 1 ½ cup fresh cranberries
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, sugar, baking powder, baking soda and salt.
- Cut the butter into small cubes, add it to the dry ingredients and rub it into the flour mixture using a fork or your fingertips until it resembles bread crumbs. Set aside.
- In another bowl, mix the egg, yogurt and vanilla extract.
- Add the egg mixture to the flour and butter mixture. Stir using a wooden spoon until everything is just combined. Don't over mix.
- Add in the white chocolate chips and cranberries. Mix using a wooden spoon to form a dough.
- Place the dough on the baking sheet, shape the dough into a 1 ½ inch thick disk and cut into 8 wedges. Make some space between the wedges as they tend to spread a little bit while cooking. You can also separate them completely and set them on the baking sheet.
- Sprinkle some granulated sugar on the scones and bake in the oven for 20 minutes until golden on top.
- Serve warm or at room temperature.
- Make sure the butter is completely chilled in the fridge before you start making the scones.
- You can add ½ cup chopped walnuts or pecans to the dough if desired.
- Store the leftovers in an airtight container and refrigerate for up to 5 days. Scones also stay fresh for up to 2 days at room temperature if stored in an airtight container and kept in a cool, dry place.
- Prepare the dough in advance: Make the dough and shape it into a disk. Wrap it tightly in saran wrap and refrigerate for up to 4 days. To bake, slice the dough and follow the instructions.
- Freeze the dough: You can also slice the dough and place the baking sheet in the freezer for the dough pieces to freeze and get solid. Then place them in a freezer bag and freeze for up to 6 months. To bake, place the frozen scones on a baking sheet lined with parchment paper and bake at 375 degrees F for 25 to 30 minutes until fully golden.
Okay, these look STINKIN amazing. The perfect holiday breakfast or snack!
Thank you Karly! I agree!
These scones look so delicious. I love cranberry and white chocolate together. They compliment each other really well.
Thanks Luci! The combo is really good!
White chocolate chips & cranberries just belong together. This would be perfect for waking up on the Holiday morning!
That's so sweet Stephanie! It's perfect for the holidays!
I am a sucker for a good scone. Can't wait to try these!
Hope you love them! They're so flaky!
They look amazingly moist and flaky! I have never made scones before! I should give your version a try because I'm a huge cranberry fan!
You'll love this! Super simple!
"All you need is flour, butter, egg, Greek yogurt, cranberries and white chocolate"
Looks like more ingredients than that, like the salt, baking soda, sugar, and baking powder. Seems a bit deceptive to begin with. If you used self rising flour some of those might be gone .. but it's a bit more than just those six ingredients. They look lovely but I was hoping for super quick tonight.
Hi Danette, we just simply assumed the reader would have salt, baking soda, sugar and baking powder since those are pantry staples. Sorry is this is not a recipe you would like to try, they're pretty good though 🙂
sue | theviewfromgreatisland
I adore fresh cranberries, and there's nothing better than a warm scone on a winter morning!
Thanks Sue! We love cranberries too!